The most frequently occurring microorganism found in koji production is the fungus Aspergillus oryzae, but there are others that also occur, including A. sojae, A. usami, A. awamori, A. kawachii, Rhizopus spp. , Monascus spp. , Mucor spp. , and Absidia spp.(Murooka & Yamshita 2008; Chen et al 2008).he most frequently occurring microorganism found in koji production is the fungus Aspergillus oryzae, but there are others that also occur, including A. sojae, A. usami, A. awamori, A. kawachii, Rhizopus spp. , Monascus spp. , Mucor spp. , and Absidia spp. (Murooka & Yamshita 2008; Chen et al 2008).
The first and most common is the city Creole jambalaya (also called red jambalaya). First, meat is added to the trinity of celery, peppers, and onions; the meat is usually chicken and sausage such as andouille or smoked sausage. Next vegetables and tomatoes are added to cook, followed by seafood. Rice and stock are added in equal proportions at the very end.
Wine for Jambalaya. Instead of our usual July 4th BBQ, I'm making Jambalaya with shrimp and sausage, along with a side dish of black beans and some corn bread. I'm thinking of going with a white wine, such as a Riesling Spatlese, Sauvignon Blanc, Pinot Gris, or Viognier.